“I will say it again; I love salads. But i think, I’ve leveled up. No more of the regular green salad (the one with lettuce, some other vegetables and dressing). Been there, done that a bazillion times.
Give me something I’ve never tasted before. Or one with an ingredient I used to hate so I can train my palate to liking it. I’m now adhering to the old adage, “Variety is the Spice of Life”. Let’s live a little. Be more adventurous with our food choices.
I’ve never tasted mint leaves before. Surprising, because it is a prominent ingredient in Thai & Vietnamese cuisine. Although, I enjoy it in a mojito (cocktail with smashed mint leaves), after it is drowned in alcohol and barely a hint of minty taste. I never had a liking to it. But lately, I’ve been finding myself putting it often in my grocery list. I’ll be darned……I’ve acquired a taste for that leafy green sprig. In my book, that’s a cause for celebration. And here is the celebratory salad feast with my new favorite – mint leaves. Yummy, yummo, yum yum, yummm!”
THAI SPICY BEEF SALAD
INGREDIENTS:
1/2 pound boneless sirloin steak, tenderloin steak (really any tender cut of beef)
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/2 cup cherry tomatoes, halved
4 red radishes, sliced thinly
Half a cucumber, sliced thinly
Half a small red onion, sliced thinly
2 stalks of celery, sliced diagonally
Marinade for the beef:
1 tablespoon oyster sauce
1 tablespoon Maggi liquid seasoning
For Dressing:
2-1/2 tablespoons lime juice
2-1/2 tablespoons fish sauce
2 thai chilis, crushed and sliced
3 cloves garlic, minced
1 teaspoon sugar
1 tablespoon water
For Garnish:
Coarsely chopped peanuts or cashew nuts
INSTRUCTIONS:
Marinate the beef in oyster sauce and Maggi seasoning for about an hour. Then grill medium to medium rare. Let beef rest after grilling for at least 15 minutes to redistribute juices that will be lost if you slice it right away. Slice beef across the grain for maximum tenderness.
Meanwhile, prepare the dressing by combining all ingredients and mixing well. Set aside.
Arrange the various vegetables on serving plates or platter. Place the sliced beef on top. Spoon a little bit of dressing all over. Add more if you desire after tasting.
